Carrot Millet Spice Muffins

The millet provides a crunch and slightly nutty flavor.

Dry Ingredients: 

• 1¼ cups whole wheat flour
• ½ cup uncooked millet
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 2 teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients: 

• ½ cup honey 
• ¾ cup plain yogurt
• ¼ cup applesauce
• 1 egg substitute 
• 2 cups shredded carrots 

Directions: 

Mix the wet and dry ingredients separately, and gently mix them together. Pour into muffin pan for 18 standard sized muffins. Bake at 350 degrees for 25 minutes. 

Chocolate Zucchini Muffins

These have even less fat than the low fat choc chip zucchini muffins I posted last week. These are also more moist. I thought they were super delicious, and my 5 year old couldn't stop eating them.

1/3 cup boiling water
1 large zucchini, shredded
1.5 cups whole wheat flour
1/2 cup cocoa powder
3/4 cup sugar
1.25 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 ripe banana, mashed
1.5 tablespoons flaxseed meal mixed with 1/8 cup water
1 teaspoon vanilla

1.) Preheat the oven to 350 degrees

2.) Pour the boiling water over the shredded zucchini

3.) Mix in the rest of the ingredients

4.) Scoop batter into muffin pan (makes 18 servings)

5.) Bake for 30 minutes.

Low Fat Chocolate Chip Zucchini Muffins

Dry Ingredients: 
One and a half cups flour
1/2 cup sugar
Half teaspoon baking soda
half teaspoon baking powder
have teaspoon salt
half teaspoon cinnamon

Wet Ingredients: 
1 tablespoon ground flaxseed meal combined with 6 tablespoons of water
half cup of applesauce
2 cups of shredded zucchini
half cup chocolate chips

Instructions: 
Mix the dry and wet ingredients separately, then gently combine them and put the batter into a 12 count muffin pan and bake at 350° for 25 minutes.

Pumpkin Spice Muffins

A fat-free muffin recipe for autumn: 

Dry Ingredients:
1.5 cups whole wheat flour
1 tsp cinnamon

1/4 teaspoon ground ginger 

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 tablespoon honey

Wet Ingredients: 
1 cup pumpkin purée
2 tbsp flaxseed meal mixed with 6 tbsp warm water
1/4 cup apple butter
1/4 cup apple cider

1.) Preheat the oven to 350 degrees. 

2.) Mix up the wet and dry ingredients separately, then together. 

3.) Scoop the mixture into a standard size muffin pan for 12. 

4.) Bake for 25 minutes. 

Multigrain Butternut Squash Muffins

Ingredients: 
1/4 cup cornmeal
1/3 cup rolled oats
1/2 cup whole what flour
1/2 cup all purpose flour 
1/4 teaspoon each nutmeg and ground cloves 
1/2 teaspoon each salt, ground ginger and cinnamon 
1/2 cup dried cranberries
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Wet ingredients: 
3/4 cup brown sugar 
1 egg
1 teaspoon vanilla extract 
3/4 cup cooked butternut squash (either cook in the microwave or oven until very soft, and scoop out with a spoon.) 
1/3 cup yogurt
1/4 cup apple cider

Directions: 
1.) Mix the dry and wet ingredients separately, then mix together. 
2.) Bake for 25 minutes at 375 degrees.